Name: Grapefruit Bread
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 1 ½ cups (225 g) unbleached all-purpose flour; 2 tsp baking powder; 1/8 tsp salt; 1 tbsp grapefruit zest, finely grated, plus more for decorating; ½ cup (125 ml) grapefruit juice; ¼ cup (60 ml) milk; 3 eggs, at room temperature; 1 ½ cups (315 g) sugar; ¾ cup (180 ml) vegetable oil; 1 cup (130 g) icing sugar; 2 tbsp (30 ml) grapefruit juice, about; Dried rose petals, to taste (optional)

Preparation

Bread
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a glass measuring cup, combine the grapefruit zest and juice with the milk. Let sit for 5 minutes.
- In another bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 6 minutes. With the machine running on low speed, drizzle in the oil. Stir in the dry ingredients alternating with the grapefruit juice mixture. Spread the batter out in the prepared pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the bread comes out clean. Let cool on a wire rack for 15 minutes before unmoulding. Let cool completely on the wire rack, about 1 hour.
Icing
- In a bowl, combine the icing sugar and grapefruit juice until the icing is smooth, opaque and slightly runny. Add more grapefruit juice or icing sugar as needed.
- Place the bread on a serving dish. Pour the icing over the bread, letting it run down the sides. Sprinkle with grapefruit zest and rose petals. Serve with vanilla yogurt and skinless segments of grapefruit, if desired. The grapefruit bread will keep, covered, for 3 days at room temperature.

Grapefruit Bread

Categories

Ingredients

Bread

Icing

Preparation

Bread

Icing

Personal Note